Line baking dish with fillets (skin side down). Spread a generous amount of pesto over each fillet, and sprinkle liberally with Parmesan cheese. Bake at 350 degrees for 25 minutes. Serve over brown rice.

Heat oven to 350 degrees. Place pecans in an even layer on a baking sheet covered with parchment paper. Roast 6 minutes. Measure honey into a saucepan. Pour roasted pecans into sauce pan and stir. Cook over medium heat for 4 minutes, making sure mixture simmers and foams. Transfer back to the parchment paper and separate with fork. Cool completely. Store in an airtight container.

Combine raisins and water in small bowl. Let soak for 15 minutes. Drain raisins, discard water, and set raisins aside. In a small bowl, mix together flour, baking powder, soda, salt, and cinnamon. In a large mixing bowl, combine eggs, oil, and brown sugar; beat well. Mix in flour mixture just until moistened. Fold in carrots and drained raisins. Spoon into 18 muffin cups. Bake at 350 degrees for 25 minutes and serve warm.

Admittedly, I wouldn’t call them “awesome,” but they are good! I found this recipe at allrecipes.com